Prep Time: 20 minutes
Cooking Time: 35–40 minutes
Cooling Time: 30 minutes
Total Time: About 1 hour 30 minutes
Yield: 1 cake
Servings: 8–10 slices
Difficulty: Easy
Light & Fluffy Cloud Cake
Cloud cake is an exceptionally soft and airy dessert with a delicate crumb that almost melts in your mouth. Made with whipped egg whites, this cake gets its signature light texture without requiring heavy frosting or complicated decorating.
It is delicious served simply with powdered sugar and fresh berries, or topped with lightly sweetened whipped cream for a more indulgent dessert.
Ingredients
For the Cake
- 4 large eggs, separated
- 100 g granulated sugar
- 60 ml whole milk
- 50 ml vegetable oil
- 1 teaspoon vanilla extract
- 90 g cake flour
- ¼ teaspoon salt
- ½ teaspoon cream of tartar
For Serving
- Powdered sugar, for dusting
- Fresh berries, optional
- Whipped cream, optional
Instructions
1. Prepare the Oven
Preheat the oven to 170°C / 340°F.
Line the bottom of an 8-inch (20 cm) round cake pan with parchment paper.
Do not heavily grease the sides of the pan, as the batter needs some grip to rise properly.
2. Prepare the Egg-Yolk Mixture
Place the egg yolks in a large bowl.
Add the milk, vegetable oil, and vanilla extract. Whisk until smooth.
Sift in the cake flour and salt.
Whisk gently until the mixture is smooth and free of large lumps. Do not overmix.
3. Whip the Egg Whites
Place the egg whites in a completely clean, dry mixing bowl.
Add the cream of tartar and beat on medium speed until foamy.
Gradually add the sugar while continuing to beat.
Increase the speed and whip until the egg whites form glossy medium-stiff peaks.
The meringue should hold its shape when the beaters are lifted but should still look smooth and shiny.
4. Combine the Batter
Add approximately one-third of the whipped egg whites to the egg-yolk mixture.
Fold gently with a spatula to lighten the batter.
Add another third of the egg whites and fold carefully.
Finally, add the remaining egg whites and fold until the batter is evenly combined.
Avoid vigorous stirring because this can deflate the whipped egg whites and make the cake dense.
5. Bake
Pour the batter into the prepared cake pan.
Gently tap the pan once or twice on the counter to remove any very large air bubbles.
Bake for 35–40 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean.
Avoid opening the oven during the first 25–30 minutes of baking.
6. Cool the Cake
Remove the cake from the oven and allow it to cool in the pan for approximately 10 minutes.
Run a thin knife around the edge if necessary and carefully remove the cake from the pan.
Transfer it to a wire rack and allow it to cool completely.
7. Serve
Dust the cooled cake lightly with powdered sugar.
Serve with fresh berries and whipped cream if desired.
For the softest texture, slice with a sharp serrated knife.
Nutrition Information
Estimated per slice, based on 10 servings:
- Calories: 190 kcal
- Protein: 5 g
- Carbohydrates: 24 g
- Fat: 9 g
- Saturated Fat: 2 g
- Fiber: 0.5 g
- Sugar: 15 g
- Sodium: 90 mg
Nutrition information is approximate and will vary depending on ingredient brands and portion sizes.
Baker’s Tips
- Make sure the egg whites are free from any yolk or grease.
- Use room-temperature eggs for better volume.
- Do not overbeat the meringue; dry egg whites are difficult to fold into the batter.
- Always fold the meringue gently to preserve the air bubbles.
- Avoid opening the oven too early, as a sudden temperature change can cause the cake to collapse.
- Allow the cake to cool completely before slicing.
Variations
Vanilla Cloud Cake
Add an extra ½ teaspoon of vanilla extract for a stronger vanilla flavor.
Lemon Cloud Cake
Add 1 tablespoon of finely grated lemon zest to the egg-yolk mixture.
Strawberry Cloud Cake
Serve with fresh strawberries and lightly sweetened whipped cream.
Chocolate Cloud Cake
Replace 15 g of the cake flour with 15 g unsweetened cocoa powder for a delicate chocolate version.
Storage
Store the cooled cake in an airtight container at room temperature for up to 2 days.
If topped with whipped cream or fresh fruit, refrigerate it and consume within 2–3 days.
The cake can be wrapped tightly and frozen for up to 1 month without toppings. Thaw at room temperature before serving.
Quick Recipe Summary
Prep: 20 minutes
Bake: 35–40 minutes at 170°C / 340°F
Cool: 30 minutes
Yield: 1 cake / 8–10 slices
Best result: An incredibly soft, airy cake with a delicate crumb and light vanilla flavor—perfect with powdered sugar, berries, or whipped cream.
